Serves 4
4 Cornish Hens
Salt and freshly ground pepper
4 garlic cloves, peeled and halved
2/3 cup marscarpone cheese
2 Tablespoons chopped fresh oregano
8 slices Pancetta
Season the inside of the hens with salt and pepper, then place 2 pieces of garlic inside each one.
Lift up the breast skin and spread one tablespoon marscarpone over each breast under the skin. Sprinkle each breat with one teaspoon chopped oregano and pepper to taste.
Place the hens in a roasting pan and place two pieces of pancetta slices on top of each bird. Roast in a preheated 400 degree oven for one hour to one hour and 15 minutes or until juices run clear when the flesh is pierced in the thickest part. Remove from oven, sprinkle with remaining fresh oregano and let set 10 minutes before serving.